This fruity, spicy soup is the second of my two favorite soups. Just as my potato soup it surprises with different flavors and spicy accents. It makes a great first course for a dinner, but of course can be enjoyed by itself, too.
My friend Michi first made this soup for me and I loved it from the first spoonful. It was in Miami and we had just gotten a whole bunch of fresh ripe mangos. The soup turned out perfect, proving once again that the better and fresher the ingredients, the better the outcome. So make sure that the mango you’re using is ripe and full of flavor.
Ingredients (for 4 appetizer size servings)
1 small onion or shallot, peeled and chopped
1 ripe mango, peeled and chopped
1-2 carrots, peeled and chopped
1 large potato, peeled and chopped
1/4 cup (50ml) white wine
1 2/3 cup (400 ml) vegetable broth
1 cup (250 ml) coconut milk
2 tablespoons mango chutney
1 teaspoon Sambal Oelek
salt and pepper to taste
1 tablespoon butter
1. Preheat a medium sized pot over medium heat, add butter and sauté onion for 2-3 minutes. Add mango, carrots and potato and sauté for another 2-3 minutes. Add white wine and let simmer for a few minutes.
2. Add vegetable broth and bring to a boil. Then reduce heat to low and let simmer for about 20 minutes.
3. Purée, using a hand-held or regular blender. Add coconut milk, and bring to a boil again.
4. Add mango chutney, Sambal Oelek and salt and pepper to taste